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Deep South: New Southern Cooking Hardcover – September 6, 2016
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"Brad McDonald cooks as passionately and purely as anyone I have ever known. He now tells the story of his food equally genuinely." - John Currence
"a cookbook filled with 100 recipes for things such as dirty rice with smoked oysters and brown crab; pickled shrimp and barbecued chicken with yellow mustard sauce. There is much pickling, canning and preserving; much curing of meats, frying of chicken and even the requisite chapter on hunting for your own food. There are also informative detours: a short discussion about Anson Mills and the importance of heritage seeds; a treatise on roasting whole hogs; a consideration of "porch culture." It is, in other words, a fun read." - Amy Scattergood, The Los Angeles Times
"With stunning photography of rural Louisiana and Mississippi and 100 recipes, Deep South delivers an in-depth look into the Southern way of living with a contemporary spin on generations of culinary tradition. . . McDonald makes each recipe his own by consulting versions from other chefs, researching techniques, and making the dish again and again until he achieves the best possible expression of the recipe. His dedication is admirable, and it insures that you'll never have to settle for anything less than perfection when making his meals." - Jenny Hartin, Tastebook.com
About the Author
Born in rural Mississippi, chef Brad McDonald worked under the acclaimed chef John Currence in his college town of Oxford, Mississippi. Brad went on to cook with Alain Ducasse, Thomas Keller, and at Per Se and Noma. In 2012 his first restaurant, Governor, in Brooklyn, New York, was destroyed by Hurricane Sandy. Brad came to London with his family and launched The Lockhart in London's Marylebone in early 2014, where his contemporary take on Southern cooking made him the toast of the town. In October 2015, he launched his second restaurant, Shotgun, in London's Soho, which focuses on authentic Southern barbecue and was voted the best new UK restaurant by The Times.
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